Lv5
1300 积分 2024-09-04 加入
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
1天前
待确认
Double network hydrogel for tissue engineering
17天前
已完结
Mussel‐Inspired Hemostatic Hydrogel Adhesive Formulated from a Gelatin‐Oxidized Dextrin Double Network
25天前
已完结
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
26天前
已完结
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
26天前
已完结
Soybean protein isolate/sodium alginate double-network hydrogels with high mechanical strength via synergistic cross-linking of imine and ionic bonds
26天前
已完结
Regulating Association Strength between SPI and Pectin via Sodium Alginate: Ternary Composite Construction and Potential-Use Assessment
27天前
已完结
Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
28天前
已完结
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
1个月前
已完结
Electrostatically Reinforced Double Network Granular Hydrogels
1个月前
已完结
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